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Crambamboli (Recipe 2)
From The encyclopædia of practical cookery, 1890
Serves 10
Arrack may be used instead of rum.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
179Calories
0 gProtein
45 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories179 kcal
Protein0 g
Carbohydrates45 g
Fiber0 g
Sugars45 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.7 mg
Potassium5.2 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.2 mg
Caffeine0 mg
Water4.3 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 518. The excerpt below is the record exactly as published.
a bottle of Rhine wine into a punch-bowl, and - place iron skewers across the bowl. Procure a solid lump of sugar, about lib. in weight, baste it well with rum, then stand it on the skewers over the bowl. Set fire to the sugar, and let it burn until all is melted into the bowl. If the flame goes out before all the sugar has burnt, baste it with a few drops more rum. At the last empty in a bottle of champagne
Cook this with the app: pantry check, scaling, and the assistant.